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Seviche Restaurant Review: Chef Anthony Lamas likes to combine Latin American and Southern flavors. So don’t be surprised to find a tuna "Old Fashioned" employing muddled soy, orange, bourbon and pineapple sauce to "cook" the fish among the list of eponymous seviches. Be sure to begin dinner with the house guacamole, prepared tableside with lashings of lime and seasoned to your preference, from mild to hot. Other small plates include spicy bison empanadas and the chef’s take on oysters Rockefeller (green chile crèma in place of hollandaise sauce). Seafood entrées include the wild black grouper served with a crab “cigar” (crab meat wrapped in phyllo) and mahi mahi tacos. Chicken is accompanied by chorizo and tomatillos. Skirt steak boasts a lively chimichurri sauce. One wishes the savory duck nachos, served with giant house-made tortilla chips, were a regular menu item, but they appear often enough as a weekend special to satisfy the craving that develops after first exposure. Efficient and personable staff is always ready with advice about the food-friendly wine list. The colorful, contemporary dining room with its windows overlooking the street life of Bardstown Road is a great place to linger over dessert of avocado ice cream or Kentucky paw paw flan.